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Turkish Buckwheat Galette

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Yummy tasty bites of goodness, perfect as canapes or as textured side dish.


Ingredients


For the Gallette:


- 200 g buckwheat flour 


- A pinch of salt


- 200 ml hot water


- 2 Tbsp butter or olive oil


- 200 ml milk 


- 1 egg beaten


- 50 ml water


- Oil to oil the pan


For the filling


- 500 g spinach


- 100 g mushrooms, finely diced


- 2 garlic cloves, finely chopped


- 100g natural or Greek yoghurt


- 2tsp harissa or 1-2tsp chilli flakes (more or less, to taste)


- 4 eggs 


- sea salt and freshly ground pepper


Directions


1. Measure the flour and a pinch of salt into a large bowl.


2. Mix the hot water and butter or oil until the butter melts. Pour into the flour along with the milk and egg and whisk until smooth. Pop the batter into the fridge and leave it to rest, preferably overnight,ensuring it is well covered.


3. When you are ready to cook, add water to the batter and mix thoroughly. 


4. Heat a large pan or pot until hot while you prepare the spinach and mushrooms.


5. Fry the mushrooms in a knob of butter until they start to soften.


6. Use baby or small leaves of spinach if you can. If you've got big leaves, strip off the woody stems and finely chop the soft greens. Rinse the spinach, leaving the water clinging to the leaves. Add them to the hot pan along with a pinch of salt and pepper, and the garlic. Cook the spinach until about half of it has wilted down; the rest will continue cooking after you've taken it off the heat. Tip the spinach and mushrooms into a sieve or colander. Gently squeeze it to remove the bitter juices.


7. Heat a separate frying pan and brush with a little oil, to coat.  Pour the batter into the centre of the pan until you have a circle about the size of a saucer. Swirl the pan to distribute the batter thinly around the base (now it should be about the size of a dinner plate). Add a little more batter if needed but work quickly.


8. Cook over a high heat until it is set on one side, flip, then pile a mound of spinach in the centre. Top with a couple of tablespoons of yoghurt, a spoon of harissa or a pinch of chilli flakes.


9. Perch an egg in the centre and sprinkle a little of the dukka mix on top. Fold the sides of the galette toward and slightly over the filling, leaving a little peeping gap for the egg yolk. Pop a lid over the folded galette to help set the yolk to your liking. Transfer to a plate and repeat with the remaining batter and filling.


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